Ela Ada
A classic Kerala delicacy, these are soft rice flour parcels filled with a sweet mixture of grated coconut and jaggery. Steamed in fragrant banana leaves, it's a beloved tea-time snack that captures the essence of South Indian comfort food.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Banana Leaves
- b.Wash the banana leaves thoroughly under running water and pat them dry with a clean cloth.
- c.To make them pliable, carefully run each leaf over a low open flame for a few seconds until it turns a glossy, darker green. This crucial step prevents tearing when folding.
- d.Set the wilted leaves aside.
- 2
Step 2
- a.Make the Sweet Filling
- b.In a heavy-bottomed pan over medium heat, combine the grated coconut and jaggery powder.
- c.Stir continuously for 5-7 minutes. The jaggery will melt and bubble, coating the coconut.
- d.Continue cooking until the mixture thickens and starts to pull away from the sides of the pan. It should be moist but not watery.
- e.Turn off the heat and stir in the ghee and cardamom powder. Mix well and set aside to cool completely.
- 3
Step 3
- a.Prepare the Rice Dough
- b.In a large, heatproof bowl, whisk together the idiyappam flour and salt.
- c.Gradually pour in the boiling water while mixing with a spatula or wooden spoon. Mix until a shaggy, crumbly dough forms.
- d.Cover the bowl and let the dough rest for 5-7 minutes. This allows the flour to absorb the steam and become soft.
- e.Once cool enough to handle, knead the dough for 2-3 minutes until it becomes a soft, smooth, and non-sticky ball, similar to chapati dough.
- 4
Step 4
- a.Assemble the Ela Ada
- b.Divide the dough into 8 equal-sized portions and roll them into smooth balls.
- c.Place a dough ball in the center of a wilted banana leaf.
- d.Dip your fingers in a small bowl of water to prevent sticking, and gently press and spread the dough into a thin, even oval or circle directly on the leaf.
- e.Spoon about 1.5 to 2 tablespoons of the cooled coconut-jaggery filling onto one half of the flattened dough.
- f.Using the leaf, carefully fold the other half of the dough over the filling to create a semi-circle.
- g.Gently press the edges to seal the filling inside. Finally, fold the banana leaf over to encase the ada.
- 5
Step 5
- a.Steam the Ada
- b.Arrange the wrapped adas in a single layer in a steamer basket or idli stand. Ensure they are not overcrowded to allow for even steaming.
- c.Steam over simmering water for 12-15 minutes on medium-high heat.
- d.The adas are cooked when the banana leaf changes to a dark, cooked green color and the outer rice covering is firm to the touch and not sticky.
- 6
Step 6
- a.Serve
- b.Carefully remove the adas from the steamer and let them rest for 5 minutes before serving.
- c.Serve warm, either in the leaf for a rustic presentation or unwrapped. Enjoy the fragrant aroma as you open the leaf.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using boiling water for the dough is non-negotiable. It cooks the flour slightly, resulting in a soft, pliable dough that doesn't crack.
- 2Don't skip wilting the banana leaves over a flame. It's the secret to folding them without any tears.
- 3Keep a small bowl of water handy when spreading the dough on the leaf. Wetting your fingertips prevents the dough from sticking and helps you spread it thinly.
- 4Ensure the filling is completely cool before stuffing, as a warm filling can make the dough sticky and difficult to handle.
- 5If you can't find banana leaves, you can use parchment paper or turmeric leaves as an alternative, though you'll miss the unique aroma of the banana leaf.
- 6The adas are best enjoyed fresh and warm. Store leftovers wrapped in their leaves in an airtight container in the refrigerator for up to 2 days and reheat by steaming for 3-4 minutes.
Adapt it for your goals.
Filling Variation
For a different flavor, add 1/4 cup of finely chopped ripe banana or a tablespoon of 'Chakka Varattiyil' (jackfruit preserve) to the coconut-jaggery filling.
Flour VariationFlour Variation
You can make this with a mix of rice flour and whole wheat flour (atta) or ragi flour for a nuttier flavor and different nutritional profile. The water quantity may need adjustment.
Savory VersionSavory Version
Create a savory ada by filling it with a mixture of cooked lentils (dal), coconut, green chilies, and spices.
Why this is on our healthy list.
Source of Natural Energy
The rice flour provides complex carbohydrates, offering a sustained release of energy, making it a great snack to combat midday slumps.
Contains Healthy Fats
Fresh coconut is a good source of medium-chain triglycerides (MCTs), a type of fat that is easily digested and converted into energy.
Mineral-Rich Sweetener
Jaggery is an unrefined sugar that retains more minerals like iron and magnesium compared to processed white sugar.
Aromatic and Soothing
The gentle aroma from the steamed banana leaf and cardamom is known to have a calming and soothing effect, making this a comforting treat.
Frequently asked questions
Ela Ada is a traditional snack that offers some health benefits. It's steamed, not fried, making it low in oil. Jaggery is a less processed sweetener than white sugar, and coconut provides healthy fats. However, it is a sweet, carbohydrate-rich dish, so it should be enjoyed in moderation as part of a balanced diet.